Ingredients

Directions

1) Peel and slice the onion very thin. Trim the cabbage, core it, cut in half, and slice into fine chiffonade, as for coleslaw. Peel, core, and slice the apples very thin.2) In a large saute pan, heat a little oil and begin to saute the onions.3) When they are translucent and just beginning to brown, add the apples. Saute about 1 minute so everything is sizzling, and add the cabbage, the seasoning, a dash of vinegar, and a little water. Stir on a hot flame just long enough to barely cook the cabbage. It should retain a little crunch.

Note: You can add herbs and mushrooms, or go in another direction with such spices as cinnamon or allspice. Add a splash of balsamic vinegar or sugar for sweetness.